Arroz con Coco y PasasCoconut Rice with Raisins
A coastal-style rice dish with the sweet, nutty flavor of reduced coconut milk and the gentle sweetness of raisins. It pairs especially well with fried fish, stewed seafood, and grilled meats.
Prep
10m
Cook
35m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 360gWhite Rice (rinsed)
- 500mlCoconut Milk
- 350mlWater
- 40gPanela (grated)
- 7gSalt
- 60gRaisin
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Simmer the coconut milk in a pot until it reduces slightly and smells toasted.
- 02
Stir in the panela, then add the white rice, water, and salt.
- 03
Bring to a boil, cover, lower the heat, and cook until the rice is tender and the liquid has been absorbed.
- 04
Fold in the raisins, cover again, and let the rice rest for a few minutes before serving.
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